Okonomiyaki, often dubbed as “Japanese savory pancakes,” is a delightful fusion of flavors and textures. Originating from Japan, these pancakes are customizable, making them a favorite across the globe. Whether you’re a seafood enthusiast or a vegetarian, Okonomiyaki offers endless possibilities to suit your taste buds.
Ingredients
- 2 cups all-purpose flour
- 1 cup dashi stock
- 2 eggs
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup tenkasu (tempura scraps)
- 1/4 cup pickled ginger
- 1/2 cup cooked protein (such as shrimp, squid, or diced pork belly)
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes (katsuobushi)
- Aonori (dried seaweed flakes)
Steps
- Preparing the Batter:
- Start by mixing 2 cups of all-purpose flour with 1 cup of dashi stock in a large bowl until smooth. Add 2 beaten eggs and continue to mix until the batter is well combined.
- Adding Ingredients:
- Fold in 1 cup of shredded cabbage, 1/2 cup chopped green onions, 1/4 cup tenkasu (tempura scraps), and 1/4 cup pickled ginger into the batter. Mix thoroughly to distribute the ingredients evenly.
- Cooking Okonomiyaki:
- Heat a non-stick frying pan over medium heat and lightly oil the surface. Pour a ladleful of batter onto the pan, spreading it into a round shape about 1 cm thick. Add your choice of cooked protein (shrimp, squid, or diced pork belly) on top of the batter.
- Flipping and Cooking:
- Cook the Okonomiyaki for about 5-6 minutes on each side until golden brown and crispy. Use a spatula to carefully flip it over.
- Serving:
- Once both sides are cooked and crispy, transfer the Okonomiyaki to a serving plate. Drizzle Okonomiyaki sauce and Japanese mayonnaise generously over the pancake. Sprinkle with bonito flakes (katsuobushi) and aonori (dried seaweed flakes) for extra flavor.
Tips for Variation
- Vegetarian Twist: Replace seafood or meat with extra vegetables like mushrooms or bell peppers.
- Cheese Lover’s Delight: Add grated cheese to the batter for a gooey, cheesy Okonomiyaki experience.
- Spicy Kick: Mix some Sriracha or chili paste into the batter for a spicy version.
- Kimchi Fusion: Incorporate chopped kimchi into the batter for a Korean-Japanese fusion twist.
- Egg Topping: Fry an egg and place it on top of the Okonomiyaki just before serving for a richer taste.
- Sweet Option: Drizzle maple syrup or honey instead of Okonomiyaki sauce for a sweet variation.
Macros
- Calories: Approximately 350 per serving (varies based on ingredients and toppings)
- Protein: Around 15g per serving
- Carbohydrates: Approximately 40g per serving
- Fat: Around 14g per serving
FAQs
- Can I make Okonomiyaki gluten-free?
- Yes, you can substitute all-purpose flour with gluten-free flour and ensure your other ingredients are gluten-free as well.
- How do I store leftover Okonomiyaki?
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
- What can I use instead of dashi stock?
- You can use vegetable broth or chicken broth as a substitute for dashi stock.
- Can I make Okonomiyaki without eggs?
- Yes, you can skip the eggs or use a vegan egg substitute for a vegan-friendly version of Okonomiyaki.
- Where can I buy Okonomiyaki sauce and bonito flakes?
- You can find Okonomiyaki sauce and bonito flakes at most Asian grocery stores or online.
Crispy Okonomiyaki Delight: A Savory Japanese Pancake Recipe
Okonomiyaki, often dubbed as “Japanese savory pancakes,” is a delightful fusion of flavors and textures. Originating from Japan, these pancakes are customizable, making them a favorite across the globe.
Ingredients
- 2 cups all-purpose flour
- 1 cup dashi stock
- 2 eggs
- 1 cup shredded cabbage
- ½ cup chopped green onions
- ¼ cup tenkasu tempura scraps
- ¼ cup pickled ginger
- ½ cup cooked protein such as shrimp, squid, or diced pork belly
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes katsuobushi
- Aonori dried seaweed flakes
Instructions
Preparing the Batter:
- Start by mixing 2 cups of all-purpose flour with 1 cup of dashi stock in a large bowl until smooth. Add 2 beaten eggs and continue to mix until the batter is well combined.
Adding Ingredients:
- Fold in 1 cup of shredded cabbage, 1/2 cup chopped green onions, 1/4 cup tenkasu (tempura scraps), and 1/4 cup pickled ginger into the batter. Mix thoroughly to distribute the ingredients evenly.
Cooking Okonomiyaki:
- Heat a non-stick frying pan over medium heat and lightly oil the surface. Pour a ladleful of batter onto the pan, spreading it into a round shape about 1 cm thick. Add your choice of cooked protein (shrimp, squid, or diced pork belly) on top of the batter.
Flipping and Cooking:
- Cook the Okonomiyaki for about 5-6 minutes on each side until golden brown and crispy. Use a spatula to carefully flip it over.
Serving:
- Once both sides are cooked and crispy, transfer the Okonomiyaki to a serving plate. Drizzle Okonomiyaki sauce and Japanese mayonnaise generously over the pancake. Sprinkle with bonito flakes (katsuobushi) and aonori (dried seaweed flakes) for extra flavor.